Friday, September 30, 2011

Living Kichari, Food of the Gods

The purity, nutrition and healing properties of the mixture of mung beans and rice has been recognized by saints, yogis and people interested in fortifying and detoxifying their body and mind.

Mung beans are a great source of protein. 100 grams of mung beans contains about 7 grams of protein. They are also rich in potassium, phosphorus, folate, calcium, and vitamin A. This recipe is good for all doshas


½ cup         split mung beans (soak them about 2 hours)

¼ cup         basmati rice

4 cups         water

1 stick         kombu (dried seaweed)

⅛ tsp hing or ½ tsp cumin & fennel or 1” piece of fresh ginger

2         bay leaves

¼ tsp salt

3 cups         diced fresh vegetables (such as carrots, squash, kale)

2 tbsp         ghee, or olive oil

1 tsp fresh grated ginger

2 tbsp         fresh leek, sliced

1 tsp black mustard seeds 

1 tsp coriander

1 tsp cumin

1 tsp fennel

½ tsp turmeric

Optional Ingredients & Garnishes:

dried shitake mushroom


grated coconut

freshly grated ginger


Wash the beans and rice very well. Soak the beans in 4 c. water for 2 hours and drain. Bring 4 cups of water to boil and add the rice, beans, kombu, bay leaves and hing. Add a pinch of salt. You can also add powdered spices (coriander, cumin, fennel and turmeric) to taste at that stage.

Add vegetables about half way through cooking, adding extra water if required. A dried shitake mushroom can be added to boost the immune system.

Cook until the rice, beans and vegetables are tender (about 20 - 30 minutes).

Heat ghee or oil in a heavy skillet and add fresh ginger and leek. Then add mustard seeds. When they pop, add the other spices. Transfer a spoonful of soup to the spice mix and blend the two well. Incorporate the spices into the beans and cook for 2 minutes.

Garnish with fresh cilantro, grated coconut or freshly grated ginger, depending on your dosha.  Enjoy!

Pro Tip:

Really yummy when paired with a chutney for your constitution.  We recommend [insert links to a Kapha, Pita, and Vata chutney recipe] 

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